Manathakkali Vathal Kuzhambu

This is a tangy and delicious curry made with manathakkali vathal known as black nightshade in english. It is of high medicinal value and tastes great in this curry. It is so easy to make and is a staple in south indian households. I remember having vathal kuzhambu once a week for lunch in our hostel mess in college. I never used to like it at that time, but this kuzhambu has become a recent favorite. I served this with rice along with seppankizhagu roast and some papads.

The manathakkali vathal can be replaced with sundakkai vathal or any vegetable.

Ingredients
Manathakkali Vathal - 2 tablespoons
Tamarind extract - from a lemon sized ball
Tomato puree - 1/2 cup
Sambar powder/Vathal kuzhambu powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Asafoetida/Hing - 1 pinch
Mustard seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Methi/Fenugreek seeds - 1/2 teaspoon
Oil - 2 teaspoons
Curry leaves - 1 sprig
Salt to taste

Instructions

1. In a saucepan, fry the vathal in 1 spoon of oil for a minute and remove from the pan.
2. In the same saucepan, heat the remaining oil and do the tempering with the mustard seeds, methi seeds, urad dhal, hing and curry leaves.
3. Once everything starts spluttering, add the sambar powder or vathal kuzhambu powder and turmeric powder and roast on a low flame for about a minute.
4. Slowly add the tomato puree and the tamarind extract and salt. Add half a cup of water and bring it to a boil. Add more water if needed to get the required gravy consistency.
5. Finally add the fried manathakkali vathal and simmer for about 3 minutes until the kuzhambu turns thick.

Serve with a poriyal and papad over rice.

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